Mini Pineapple Upside-Down Cakes

These Mini Pineapple Upside-Down Cakes are an easy, RV-friendly treat! Made with a boxed cake mix and baked in a muffin tin, they require minimal ingredients and space—perfect for sweetening any adventure.

Ingredients:

▢ 2/3 cup packed brown sugar
▢ 1/3 cup butter, melted
▢ 1 can (20 ounces) pineapple tidbits
▢ 12 maraschino cherries, halved
▢ 1 package yellow cake mix (regular size)
▢ 3 large eggs, room temperature
▢ 1/3 cup canola oil

Directions:

• In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each.
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• In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon over pineapple, filling each cup three-fourths full.
• Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto wire racks to cool.